Instant Pot Sauerbraten Recipe (German Pot Roast)
User Reviews
5.0
36 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
1 hr 10 mins
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Total Time
1 hr 25 mins
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Servings
8 servings
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Calories
430 kcal
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Course
Main Course, Dinner
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Cuisine
German
Instant Pot Sauerbraten Recipe (German Pot Roast)
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This Sauerbraten recipe is made quickly in the pressure cooker. Enjoy the robust flavors of this traditional German Pot Roast without having to marinade the meat for days! Your instant pot seals in the flavor in a fraction of the time!
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Ingredients
- 3 thyme sprigs
- 1 tablespoon pickling spices
- 2 bay leaves
- 3-4 pounds eye of round roast or chuck roast (see notes)
- salt and ground black pepper
- 3 tablespoons olive oil (divided)
- 1 large onion, sliced
- 2 carrots, peeled and cut into 1-inch chunks
- 2 celery ribs, cut into 1-inch chunks
- 8 garlic cloves, minced
- 1/2 cup red wine
- 1/2 cup red wine vinegar
- 1 cup beef broth
- 1/2 teaspoon bouillon granules (chicken or beef)
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup gingersnap cookie crumbs (about 10 cookies)
Instructions
- Place the pickling spices, thyme sprigs and bay leaves into a cheese cloth bag.
- Season the meat generously with salt and ground black pepper.
- Turn the instant pot/pressure cooker to "saute". Add 2 tablespoons of oil and allow it to get hot. Add the beef roast to the pot and brown on all sides for about 5 minutes or until golden brown. Transfer the roast to a plate and set aside.
- Add the remaining oil into the instant pot. Add the sliced onions, carrots and celery. Cook for about 3-4 minutes, stirring often. Add the garlic and cook for an additional minute.
- Deglaze the pot by adding the wine and the vinegar. Scrape the bottom of the pot with a wooden spoon to loosen any brown bits from the bottom of the pot. Cook for about 2 minutes.
- Stir in the broth, bouillon, 1/4 teaspoon of salt and 1/4 teaspoon of black ground pepper and the spice bag.
- Press the keep warm/cancel button on the instant pot. Return the meat to the pot with any collected juices. Close the lid. Set the instant pot to meat/stew and set the timer to 55 minutes.
- Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes. Then do a quick release.
- Carefully unlock and remove the the lid. Remove the roast to a cutting board and let it rest, covered with aluminum foil for about 5 - 10 minutes.
- In the meantime, remove the spice bag from the pressure cooker and stir in the gingersnap cookie crumbs.
- Using an immersion blender, blend most of the veggies in the sauce (I do a quick blend so I am left with a few chunks of carrots and onions). If you prefer a totally smooth sauce you can blend a bit longer. Turn the instant pot to "saute" for 5 minutes. (while you slice the meat).
- Slice the meat thinly.
- Press the cancel/warm function and taste the sauce. Adjust the seasoning to your taste.
- Return the meat to the instant pot and spoon the sauce over so all the slices get coated with the sauce. Serve or keep it warm in the pressure cooker until you are ready to serve.
Notes
- I use eye of round roast for this recipe but chuck roast and rump roast can also be used.
Nutrition Information
Show Details
Calories
430kcal
(22%)
Carbohydrates
11g
(4%)
Protein
47g
(94%)
Fat
19g
(29%)
Saturated Fat
5g
(25%)
Cholesterol
132mg
(44%)
Sodium
333mg
(14%)
Potassium
565mg
(16%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
2610IU
(52%)
Vitamin C
4.5mg
(5%)
Calcium
43mg
(4%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 430 kcal
% Daily Value*
| Calories | 430kcal | 22% |
| Carbohydrates | 11g | 4% |
| Protein | 47g | 94% |
| Fat | 19g | 29% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 132mg | 44% |
| Sodium | 333mg | 14% |
| Potassium | 565mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 2610IU | 52% |
| Vitamin C | 4.5mg | 5% |
| Calcium | 43mg | 4% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
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